Dr. Pepper Braised short ribs with Tobbaco Onions

Dr. Pepper Braised short ribs with Tobbaco Onions


"This is so delicious, There are similar ones out there and some are very complicated with up to 20 ingredients. This one is easy and so good. Make your own favorite mashed potatoes to serve with. I use potatoes with garlic and add Queso Fresco cheese. Pile the potaoes on your plate put a couple ribs on top and drizzle withe the juice from the ribs."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. lay out the ribs and season with salt & pepper. Heat oil in a large dutch oven pan over med high heat and sear the ribs, fat side down.
  2. After about 3 minutes, turn the ribs and continue to cook another 2-3 minutes.Remove from pan and set aside.
  3. Add the celery, onions & carrots to the pan and cook until golden brown-about 5-6 minutes.
  4. Add the spices, tomatoe sauce and cook for about 5 minutes.
  5. Now add the red wine and reduce mixture by half. Add the Dr. pepper and reduce by half again. Add the beef stock, season to taste and add the ribs back into the pan. Cover the pan first with plastic wrap then with foil and put into a pre heated oven set at 300 degrees for 4-5 hours or until meat is tender.
  6. Remove the ribs from the pan and set aside. Strain the liquid through a fine seive mesh strainer into a saucepan. Heat the liquid on medium high heat and season. you want to reduce the sauce by half.
  7. To make the onions. heat the oil in a skillet add the sliced onions add the seasonings and cook until onion get a caramel color-this may take 30 minutes or more. Remove the onions from the heat and keep warm until your ready to assemble. These onions can also be used on hamburgers-they are sweet and delicious.


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